Apostle Crumble Tart

INGREDIENTS

Pastry

• Plain Flour, 240g
• Egg, 1 each
• Butter, 120g
• Thyme, 2 sprigs
• Water, approx 30ml

Tart Filling

• Brown Onions, 4 medium
• Apostle Crumble Cheese, 150g
• Olive Oil, 40ml
• Thyme, 2 sprigs
• Garlic, crushed, 1 clove
• Eggs, 3 each
• Balsamic Vinegar, 50ml
• Cream, 300ml
• Salt & Pepper, to taste

METHOD

Pastry

1. Pre–heat oven to 180˚C.
2. Rub the butter into the flour until it resembles bread crumbs.
3. Gently work in thyme, egg and water until the mixture comes together and forms a smooth dough. DONOT OVER WORK.
4. Flatten slightly and wrap in Glad wrap. Rest for 30 min.
5. Lightly grease a 22cm flan tin. Roll pastry out to approx 3mm thick and line the flan tin.
6. Blind bake for 10–15 min until the pastry case is cooked and golden brown in colour.

Tart Filling

1. Slice onions and place in a sauce pan with the garlic and olive oil.
2. Cook over a low heat until the onions have softened and turned a golden colour.
3. Stir through the balsamic vinegar and thyme. Season to taste.
4. Mix eggs and cream together.

Assembly

1. Reduce the oven temperature to 165ËšC.
2. Spread warm caramelised onions over the base of the pastry case.
3. Scatter pieces of Apostle Crumble Cheese over the onions.
4. Pour egg and cream mixture on top of onions and cheese.
5. Cook until set and lightly browned – about 20 minutes – you should still have a slight wobble in the centre of the tart, the carry over heat will set this mixture.
6. Serve warm or cold with salad.